110 g plain flour

salt

2 eggs

200 ml milk mixed with 75ml water

50 g butter

Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing.

Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk).

When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream.

(for better results, can leave in fridge for 30 min to overnight)

Now melt the 50g of butter in a pan.

Spoon two tablespoons of the butter into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

…make pancakes